What's for Dinner: Citrus Herb Chicken, Sweet Potato Fries and Kale & Broccoli Quinoa

Just wanted to share another great quinoa recipe with you as well as some of our staple seasoning recipes we use often. It's all delicious! (found here)

Kale & Broccoli Quinoa

1/2 cup dry quinoa, rinsed and drained
1 cup chicken stock (for cooking quinoa)
2 tbsp olive oil
1/4-1/2 cup yellow onion chopped
2 cloves garlic, grated into pan
1/3 cup chicken stock
1 medium or large head of broccoli, cut into florets
1 bunch kale, leaves removed from stems, and broken into bite size pieces
salt and pepper to taste
parmesan cheese, for garnish
lemon juice, if desired

Cook the quinoa in a medium pot to package directions, until tender and liquid is absorbed. In a saute pan, heat the olive oil over medium high heat and add the chopped onion. Cook for a couple minutes until translucent (don't let burn), and add the garlic grating it straight into the pan. Stir for a minute, not allowing to burn, and add in the broth. Rinse off the broccoli and kale and add them both to the pan with onions, garlic and broth. Reduce heat slightly and cover. Let cook for 5-10 minutes, stirring occasionally until the broccoli is tender and kale has shrunk. Season to taste with salt and pepper. Add quinoa and veggie mix to a serving bowl and mix together. Garnish with parmesan cheese and serve immediately.

We make roasted chicken and homemade sweet potato fries often in our house. These are the seasonings I make in advance and keep on hand.  Drizzle chicken or sweet potatoes with olive oil and sprinkle with respective seasonings. Bake at 450 degrees. (23-25min chicken breast) (18-22min thin cut sweet potato fries) Sprinkle a little paprika on sweet potatoes in addition to the house seasoning.

Citrus Herb Seasoning (great on chicken or fish)

 

3/4 cup coarse salt
2 tablespoons lemon zest
4 teaspoons dried rosemary
3 teaspoons dried thyme
3 teaspoons dried oregano
1/2 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes

 

Mix all together and store in airtight container.

House Seasoning (for sweet potato fries)

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix all together and store in airtight container.

ENJOY!!

What's for Dinner: Beef & Veggie Spaghetti

Last night I cooked using my first lb of meat from my grass-fed beef order...and it was delicious!! This recipe was a HUGE hit with everyone in the family! Even the girls who can sometimes be finicky were scarfing this one down!! Score!

 Beef and Veggie Spaghetti 

10oz cooked whole wheat spaghetti 

1 lb ground beef 

1 tbsp olive oil 

1/2 cup green bell pepper- diced 

1/2 cup red bell pepper- diced 

1/4 cup red onion- diced 

2 cloves garlic- diced 

1 (14.5oz) can organic diced fire-roasted tomatoes- drained 

1/2 tsp dried oregano 

1/2 tsp dried basil 

1/4 tsp sea salt 

1/4 tsp black pepper 

2 1/4 cups cheddar cheese 

 Cook Spaghetti according to package directions, drain and set aside covered. In a skillet over medium heat add olive oil, bell peppers, onion, and garlic and saute until veggies are tender. Remove veggies from heated skillet. In same skillet brown the ground beef until no longer pink, drain and add cooked veggies. If cooking with grass-fed beef be sure not to overcook since it tends to cook faster than conventional beef. Add tomatoes, cooked spaghetti and all spices to the beef mixture. Continue to cook briefly until all is heated thru. Mix in 2 cups of cheese and stir until melted. Transfer all to lightly greased casserole dish. Bake 15 min at 350 degrees. Remove and add remaining 1/4 cup cheese and continue to bake 5 min until cheese is melted. Serve hot!! YUM!!